Lemon Cookie Butter

Remember last week when I shared a recipe for shortbread French toast using my favorite Girl Scout cookies, Trefoils? Well, Girl Scout cookie season isn’t over quite yet. I mentioned my camping debacle but what I didn’t tell you is that on that same camping trip I had a disastrous canoeing experience. Let’s just say, my best friend and I somehow got “stuck” in a canoe and started drifting off into oblivion. Someone had to come rescue us because we lost all abilities to row our little selves back to civilization. Disaster. I’ve never been on a canoe again. But Girl Scout cookies are my jam. Canoeing, not so much.

In the beginning of my collaboration with the Girl Scouts, I initially thought I wanted to do a sweet and a savory recipe. After some thoughtful brainstorming and planning, I changed my mind. And hey, I’m a woman, I’m allowed to change my mind, right? OK let’s start from the beginning…

Before I moved to Tennessee, I lived in Atlanta, GA. While in Atlanta, I developed a love for the grocery store, Trader Joe’s. Have you ever been in one? It’s pretty cool, a little “granola” but a favorite of mine nonetheless. Now that I’m a Tennessean…specifically a Chattanoogan, I’m not privy to Trader Joe’s here; it’s devastating. I say all of this to say: everyone goes crazy about the cookie butter at Trader Joe’s so I had to make some.

Apparently this stuff is ah-mazing.

Since I’m not part of a city that has a Trader Joe’s, I decided to make my own using…you guessed it, Girl Scout cookies. This time around, I used Savannah Smiles. Savannah Smiles are new to me. I’m a creature of habit when it comes to my Girl Scout cookies. Give me a Trefoil or a Samoa any day. But after eating a couple a few of the Savannah Smiles, I thought COOKIE BUTTER! Y’all, this stuff is good and it can be made with any cookie.

Lemon Cookie Butter – slightly adapted from A Beautiful Mess

2 cups Savannah Smiles cookie crumbs
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 evaporated milk
water, only as needed

First make the cookie crumbs. It’s super easy, I just grabbed a couple of handfuls of Savannah Smiles and threw them in my food processor and added them to a bowl.

In a small saucepan, heat the butter until melted then stir in the condensed milk and the evaporated milk. Once it’s all melted together, remove from heat and pour about a 1/2 cup of it into the cookie crumbs; mix with a spoon.

Continue pouring the butter mixture into the crumbs until it’s wet enough to stay together.

Once it’s all blended, let it cool in the fridge for an hour or so. When you’re ready for it, stir very small amounts of water into the butter so that it loosens up a bit. Keep adding water until it becomes the consistency you want. I wanted to be able to dip foods in it so it needed to be smooth.

Store it in the fridge and dip fun things like pretzels in it or spread it on cookies and make little cookie sandwiches (!!).

Will you try this soon? I hope so.




One thought on “Lemon Cookie Butter

  1. Pingback: Garlic & Herb Butter Steak Foil Packets | Eat.Drink.Frolic.

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